Sugar-Free February: Blueberry Cupcakes

So we are just two days away from March, which means my Sugar-Free February challenge is almost at an end. And that also means this is our final recipe in our Sugar-Free Feb series!

To find out why I've taken part in this challenge for Cancer Research UK, or to donate, simply click below.


 This weeks recipe is one of those thrown together recipes that just so happened to work out rather well. With no added sugars, this still packs plenty of sweetness from the blueberries and honey used. I turned the batter into cupcakes, but you could easily do a sponge cake or loaf tin bake.

BLUEBERRY CUPCAKES

Ingredients
150g softened unsalted butter
3tbsp honey
3 eggs, beaten
180g self-raising flour
Blueberries (I used two handfuls, just add in as many as you'd like)

Method
Pre-heat your oven to 180C, and line a cupcake tray with 12 cupcake liners.
Melt together the honey and butter in a pan and set to one side.
Sieve the flour into a bowl, and then add the butter mix.
Beat in the eggs, little by little, and then beat well to ensure the ingredients are well combined. 
Stir in the blueberries until well mixed.
Put the cake batter into the twelve cake liners, filling them three-quarters full (you may have a little left over-simply bake them later).
Bake for 12-15 minutes, until golden brown and a cake skewer inserted into the centre comes out clean.
Leave to cool for 5-10 minutes in the tray before removing them to a wire rack. 
Enjoy!

How simple is that?


Remember, to find all our other Sugar-Free February recipes, simply search #sffeb over on social media (Facebook, Instagram and Twitter). Or simply click below!

SUGAR-FREE BANANA OAT BARS

Come back in March to discover some yummy Easter Recipes, including our CREME-EGG BROWNIES!

Happy Baking,

Charley x 

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